My fish pie

My fish pie

By
From
Everyday Seafood
Serves
8

Everyone has their own recipe for a fabulous fish pie. For me, it has to be one-third cod, one-third salmon and one-third smoked haddock. Too much cod and it’s bland, too much smoked haddock and it dominates, too much salmon and it’s greasy. As for those who make it posh with lobster, prawns and scallops, that’s just a waste. I’ve cooked this recipe for two and I’ve cooked it for 200… I think it’s bloody lovely! If you want some veg with it, you can’t go wrong with buttered, minted peas and carrots.

Ingredients

Quantity Ingredient

For the mash

Quantity Ingredient
1.5kg floury potatoes, such as maris piper
100g butter
200ml milk

For the filling

Quantity Ingredient
300g cod fillet, skinned
300g smoked haddock fillet, skinned
300g salmon fillet, skinned
1 litre whole milk
100g butter
100g plain flour
2 tablespoons finely diced shallots
2 tablespoons gherkins, chopped
1 tablespoon small capers in brine, drained and rinsed
2 tablespoons chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1 tablespoon chopped chervil
sea salt
freshly ground black pepper

For the topping

Quantity Ingredient
150g davidstow cheddar, grated
8 medium eggs

Method

  1. For the mash, peel the potatoes and cut into even-sized chunks. Place in a large pan, cover with cold water, add a large pinch of salt and bring to the boil. Lower the heat and simmer for about 20 minutes, until tender.
  2. Drain the potatoes and let them sit in the colander for a few minutes, then return to the pan. Mash until smooth and beat in the butter and milk. Season well with salt and pepper and set aside.
  3. Preheat your oven to 180°C. For the filling, pour the milk into a large pan and bring to a simmer. Meanwhile, cut all the fish into chunks.
  4. Melt the butter in a medium pan over a fairly low heat and stir in the flour. Cook, stirring, for a couple of minutes, being careful not to let it brown. Gradually stir in the hot milk. Bring to the boil, lower the heat and simmer for about 20 minutes. Take off the heat and stir in the shallots, gherkins, capers and herbs. Season the sauce with salt and pepper to taste. Add the fish and toss to combine.
  5. Tip the seafood and sauce into a 30 cm square (or similar) baking dish. Spoon or pipe the mashed potato on top and scatter over the cheese. Bake for 20 minutes until the topping is golden.
  6. Meanwhile, bring another pan of water to the boil, then carefully lower in the eggs. Cook for 6 minutes, then drain and place under cold running water until the eggs are cool enough to handle. Peel the boiled eggs and cut in half.
  7. When the pie is ready, remove from the oven and poke the halved boiled eggs into the potato topping. Serve straight away.
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